Hazelnut Chocolate Chip Cookies

TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 dozen
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

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5

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  • on April 01, 2014

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    Of all the cookies I make this is the family favorite. My son has allergy to peanuts so I have to get the raw hazelnuts and toast and skin them and also buy large chocolate bar and chop up so nothing is processed where peanuts are. These cookies are so worth the trouble. Thanks Giada.

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  • on April 30, 2012

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    I love this recipe. It's the easiest cookie recipe. I love the addition of the heath bar. (which is sold in a huge package at your local target in the baking section. Our daughter is not a fan of caramel, but this flew right by her without a hitch. We've made 3 batches already and will probably reduce our purchase of outside cookies. A total keeper thanks Giada another great one. xoxo - yalda

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